Overall, it takes about 45 minutes, which is not horrible, and it's not a lot of hands-on, but you would mostly want to be in the kitchen watching over your pans, etc.
2 lbs ground beef, grass-fed
1 small onion, finely diced
1 tsp sea salt
1 tsp black pepper
1/4 to 1/2 cup ground flax seeds, as needed
** Combine in a medium bowl and form into 8 patties, set aside.
4 cups beef stock
3 cups red wine (this is about one bottle)
3 sprigs thyme
About 1/2 cup butter, organic & grass-fed
1 pound mushrooms, roughly chopped
1 large onion, sliced thinly
1. After forming the patties, set them aside and start the broth. Combine stock, wine and thyme in a medium saucepan and simmer over medium high heat until the sauce is reduced by 1/2 or 3/4.
2. In the meantime, sauté mushrooms and onions in a few tablespoons of butter over medium heat in a medium sauté pan. You'll want the onions to caramelize and the mushrooms to brown. I would just adding the onions first and then when they start to brown add the mushrooms. Stir occasionally. If this finishes before you are ready for it, just turn off the heat and allow to sit while your finish the patties.
3. In a Dutch oven or cast iron skillet (with high sides), brown hamburger patties on each side over medium high heat in a little butter, use as needed. Brown all 8 patties, removing the ones that are done (set aside), and then add them all back to the pan, overlapping as needed.
4. Cover the patties with onions & mushrooms and add broth and remaining butter (a couple of tablespoons), simmer another 15-20 minutes until patties are cooked through.
Comments: Serve with potatoes or rice. You can thicken the broth a little if you'd like using a little arrowroot powder. The recipe can easily be cut in half.